Holiday Pie Guide

Holiday pie special10 Holiday Pies

THIS HOLIDAY SEASON, SAY GOODBYE TO STORE-BOUGHT PIES! Now you can easily make your own with low-cost and delicious ingredients.

We take all the guesswork out of baking with our super easy and simple pie recipes that are guaranteed to please.

Cost per serving: 71¢

Finish off a great meal with this easy make-ahead chocolate coffee dessert. If you don't like the taste off coffee, simply omit the espresso powder.

INGREDIENTSCRUST: • 14 Oreo cookies • Pinch of salt • 2 tablespoons unsalted butter, melted

FILLING: • 1 tablespoon vanilla extract • 1 tablespoon instant espresso powder • 2 cups half-and-half • 3 ounces semisweet chocolate, chopped • 1 ounce unsweetened chocolate, chopped • 1/2 cup plus 1 Tbsp. sugar • 1/4 cup cornstarch • 1/4 teaspoon salt • 4 large egg yolks • 4 tablespoons unsalted butter, at room temperature

TOPPING: • 1 cup heavy cream, chilled • 1 tablespoon confectioners' sugar

PREPARATIONMake crust: Preheat oven to 350ºF. Place cookies and

salt in a food processor and blend until cookies are ground. Pour in melted butter and pulse until crumbs are moistened. Transfer to a 9-inch pie dish and press crumbs evenly over bottom and up sides to form a crust. Bake for about 15 minutes, until �rm. Let cool on a wire rack.

Make �lling: In a small cup, combine vanilla and

espresso powder until coffee

Photo: MarkRussell

Mocha Cream Pie

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has dissolved. Mix 1 cup half-and-half with both chocolates in a saucepan and place on stove over medium-low heat. Cook, whisking often, until chocolates have melted and mixture is hot, about 5 minutes (it may look grainy). In a large bowl, whisk together sugar, cornstarch and salt. Pour remaining cup of half-and-half into sugar mixture and whisk until no lumps remain. Whisk in yolks.

While whisking cornstarch mixture constantly, slowly

pour in hot chocolate mixture.

When both mixtures are combined, pour back into saucepan, place on stove over medium-low heat and cook, whisking constantly, until thickened and beginning to boil, 5 to 7 minutes. Pour hot pudding into a clean medium bowl, and stir in butter and reserved vanilla-coffee mixture. Cover with plastic wrap, pressing plastic directly onto surface. Let pudding cool at room temperature for 1 hour, then pour into pie shell, cover with a fresh piece of plastic wrap and refrigerate at least 3

hours.Make topping: A half hour before you're ready

to serve the pie, pour heavy cream and confectioners' sugar into a chilled bowl and beat with an electric mixer at medium-high speed until �rm peaks form. Remove plastic from pie and spread whipped cream on top. Refrigerate for 30 minutes, then slice and serve.

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INGREDIENTS • 1 unbaked 9-inch pie shell, chilled • 1 cup semisweet chocolate chips or chunks • 1 1/2 cups pecans • 3 large eggs • 1 cup sugar • 1 cup light corn syrup • 2 tablespoons whiskey, optional • 1 teaspoon pure vanilla extract • Pinch of salt

Photo: Charles Schiller; Styling: Tracey Seaman

PREPARATIONPreheat oven to 425°F. Spread chocolate chips in pie shell; sprinkle pecans on top. Whisk together eggs, sugar, corn syrup, whiskey, vanilla and salt. Pour over nuts. Bake for 20 minutes, then reduce oven temperature to 350°F and bake about 35 minutes more, until pie is set but slightly wobbly in center. Let cool completely before serving.

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Tipsy Chocolate Pecan

Sour Cream Apple Pie


This isn’t your grandma's pecan pie, but we think she’d approve. Our recipe adds semisweet chocolate chips and a little whiskey to update this classic.

Cost per serving: $1.11

No matter how full everyone is from dinner, they won’t be able to resist this crumble-topped apple-�lled treat. This recipe calls for Golden Delicious apples but Granny Smith would be a great compliment to the rich crumble crust.

INGREDIENTS • 1 unbaked 9-inch pie shell • 1 cup sour cream • 1 large egg • 1 tablespoon fresh lemon juice • 1 teaspoon pure vanilla extract • 6 medium Golden Delicious apples (2 1/2 lbs.) • 6 tablespoons unsalted butter • 1 cup all-purpose �our • 1/2 cup light brown sugar • 1/2 cup granulated sugar • 1/2 cup chopped walnuts • 1/2 teaspoon cinnamon • 1/4 teaspoon salt

Photo: Charles Schiller; Styling: Tracey Seaman

PREPARATIONPreheat oven to 400°F. Refrig-erate pie shell while preparing �lling. Whisk together sour cream, egg, lemon juice and vanilla. Peel, quarter and core apples, then thinly slice; add slices to sour cream mixture and toss well. Spoon apple mixture into pie shell. Bake pie for 30 minutes, reduce oven temperature to 350°F and bake for 20 minutes. Melt butter. Stir together �our, brown sugar, granulated sugar, walnuts, cinnamon and salt and then melted butter. Crumble mixture on top of baked pie and bake for 20 minutes longer, or until apples are tender. Let cool completely and then refrigerate for at least 1 hour before serving.

Cost per serving: $1.01

Just add one tablespoon bourbon to this pie recipe to help accentuate the �avor of the walnuts. The honey whipped cream adds an extra layer of taste to this dessert.

INGREDIENTS

CRUST:

• 1 cup all-purpose �our

• 1/4 teaspoon salt

• 3 tablespoons cold unsalted butter,

cut into small pieces

• 2 tablespoons cold vegetable shortening,


FILLING:

• 1 3/4 cups shelled walnuts

• 4 large eggs, at room temperature

• 3/4 cup packed light brown sugar

• 3/4 cup dark corn syrup

• 4 tablespoons unsalted butter, melted and cooled

• 1 tablespoon bourbon, optional

• 1 1/2 teaspoons vanilla extract


WHIPPING CREAM:

• 1 cup heavy cream

• 3 tablespoons honey

Photo: Charles Schiller; Styling: Lynn Miller

PREPARATIONMake crust: In a food processor, blend �our and salt. Distribute butter and shortening over top and pulse until

mixture resembles coarse sand. Add 3 to 4 Tbsp. ice water, 1 Tbsp. at a time; pulse just until a crumbly dough forms when you pinch a small amount between your �ngers. Shape dough into a disk, wrap in waxed paper and chill for at least 1 hour or up to 2 days. On a lightly �oured surface, roll out dough to an 11-inch round. Ease dough into a 9-inch pie plate. Trim and crimp edges. Refrigerate until ready to use. Preheat oven to 375°F.

Make �lling: Spread walnuts on a baking sheet and toast for 8 to 11 minutes, or until lightly golden, shaking pan

occasionally during baking. Transfer to a large plate and let

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Walnut Pie with Honey Whipped Cream

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cool to room temperature. Whisk together eggs and brown sugar in a medium bowl until smooth. Add corn syrup, butter, bourbon, if desired, vanilla and salt and whisk until smooth. Stir in walnuts; pour into shell. Line a baking sheet with foil and place pie on top. Bake pie for 35 to 40 minutes, until �lling is puffed and �rm in center and crust is lightly browned. Let pie cool to room temperature on a wire rack.

Make whipped cream: Beat cream with honey in a large bowl with an electric mixer just until stiff peaks form.

Transfer to a serving bowl. Serve pie, and pass whipped cream. Cover and refrigerate any leftover cream.

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INGREDIENTS • 1 thawed frozen 9-inch pie crust • 1/4 teaspoon cinnamon • 1 cup plus 1 Tbsp. sugar • 4 tablespoons unsalted butter, melted and cooled • 1 1/2 cups buttermilk • 4 large egg yolks • 1/4 cup all-purpose �our • 1 teaspoon vanilla extract • 1/4 teaspoon salt


PREPARATIONRoll out pie dough on a lightly �oured surface into

an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in refrigerator to chill while preparing �lling.


This luscious cream pie stays light and �uffy through a little elbow grease. If you want to take it easy, you can use a handheld electric mixer to blend the egg yolk mixture instead of a whisk.

INGREDIENTS • 1 9-inch frozen pie crust, thawed • 1 teaspoon un�avored gelatin • 1 cup canned pumpkin puree • 1 teaspoon pumpkin-pie spice • 1/2 teaspoon vanilla extract • 3 large egg yolks • 1/2 cup sugar • 1 cup heavy cream, whipped to stiff peaks


PREPARATIONPlace a baking sheet in oven and preheat to 400ºF. Bake

pie crust until golden brown, 12 to 15 minutes. Place crust on a wire rack to cool completely.

In a small bowl, sprinkle gelatin over 1 Tbsp. cold

water and set aside. In a small

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Snickerdoodle Pie Holiday pie specialCost per serving: 42¢

If your kids love the classic cookie, they'll adore this cinnamon pie!

Preheat oven to 350ºF. Set a rack in lower third of

oven. Line a baking sheet with foil and set it on oven rack. In a small bowl, stir together cinnamon and 1 Tbsp. sugar. In a large bowl, whisk together melted butter, buttermilk, egg yolks, �our, vanilla, salt and remaining 1 cup sugar. Pour into chilled pie shell. Sprinkle cinnamon-sugar over custard.

Set pie on preheated baking sheet and bake for 20

minutes. Without opening oven, reduce temperature to 325ºF and bake until pie is set, puffed and golden, about 20 minutes longer. Let cool on a wire rack, then serve, or cover loosely with plastic wrap and refrigerate to serve cold.

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Pumpkin Mousse Pie

bowl, stir together pumpkin, pumpkin-pie spice and vanilla until well blended. Place 2 inches water in a double boiler and bring to a simmer. Whisk together egg yolks and sugar in top of double boiler and heat, whisking, until mixture

registers 160ºF on an instant-read thermometer. Remove from heat and continue to whisk until cool and increased in volume, about 5 minutes. Heat gelatin mixture at 5-second intervals in microwave until dissolved, stirring between intervals. Let cool slightly, then

whisk into egg yolk mixture.Fold pumpkin mixture into yolk mixture. Fold in

whipped cream. Scrape �lling into cooled pie crust and spread evenly. Cover lightly with plastic wrap and refrigerate until set, at least 4 hours and up to 1 day.

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INGREDIENTSPASTRY: • All You Classic Pie Crust

FILLING: • 1 Granny Smith apple, peeled, cored, �nely chopped • 1/2 cup raisins • 1/2 cup golden raisins • 1/4 cup sugar • 2 tablespoons unsalted butter, melted • 1 tablespoon lemon juice • 1/4 teaspoon cinnamon • 1/4 teaspoon allspice • 1/4 teaspoon nutmeg • 1 large egg, lightly beaten

Photo: Ben Fink; Styling: Stephana Bottom

PREPARATIONWorking with 1 dough disk at a time, roll into a

1/4-inch-thick circle. Use a 3-inch cookie cutter to cut out 4 circles, reserving scraps. Repeat with remaining dough disk. Gather scraps; roll out. Use the edge of a round cookie cutter to form small leaves. Score down center of leaves with a sharp knife to make decorative veins.

Preheat oven to 375°F. Coat 8 cups of a nonstick 12-cup

muf�n tin with cooking spray. Line cups with a circle of pastry, pressing dough into corners.

Mince TartCost per serving: 44¢

Tiny individual tarts are ideal for entertaining and for portion control. These have all the same mince pie �avor, but just come in a smaller size.

Make �lling: Mix apple, all raisins, sugar, butter, lemon

juice, cinnamon, allspice and nutmeg in a bowl. Spoon evenly into pastry-lined muf�n cups. Cover each with 1 or 2 pastry leaves. Lightly brush leaves and pastry edges with egg. Bake until golden brown, 40 to 45 minutes. Cool slightly in pan on a wire rack, then gently lift out tarts, transfer to rack and let cool completely.

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INGREDIENTSCRUST: • 9 whole graham crackers (1 1/3 cups ground) • 1 tablespoon sugar • 5 tablespoons unsalted butter, melted

FILLING: • 12 ounces cream cheese, at room temperature • 2/3 cup sugar • 1 large egg plus 1 large yolk, at room temperature • 6 tablespoons sour cream, at room temperature • 1 teaspoon vanilla extract • 1/2 cup whole-berry cranberry sauce, pureed and strained (about 5 Tbsp. after straining)


PREPARATIONPreheat oven to 350ºF; line a rimmed baking sheet with foil. Make crust: Place graham crackers in a food processor and

process until �nely ground. Add 1 Tbsp. sugar and butter and process until crumbs are moistened. Press mixture evenly across bottom and up sides of a 9-inch pie plate, packing tightly. Bake until crust is crisp, 6 to 8 minutes. Cool completely on a wire rack.

Make �lling: In a large bowl, using an electric mixer on medium speed, beat cream cheese and sugar until �uffy.

Add egg and yolk and beat until incorporated. Stir in sour cream

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Cranberry Swirl CheesecakeCost per serving: 93¢

Serve up a classic dessert with a little twist: cranberries.

and vanilla. Scrape down sides of bowl and stir until combined.Scrape half of �lling into prepared crust. Dollop half of cranberry puree on top of �lling. Top with remaining �lling

and then puree. Use a knife to swirl puree through �lling, creating a marbled design, taking care not to drag crumbs from crust into �lling. Place pie on lined baking sheet and bake until set around edges but still slightly jiggly in center, about 35 minutes. Transfer to rack to cool completely, then loosely cover with plastic wrap and refrigerate for at least 4 hours and up to 2 days.

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This recipe uses a combination of pears, frozen or fresh cranberries and dried cranberries to complete this delectable pie.

INGREDIENTS

CRUST:

• 2 2/3 cups all-purpose �our

• 2 tablespoons sugar


• 12 tablespoons cold unsalted butter,

cut into pieces

• 1/4 cup cold vegetable shortening,

cut into pieces

FILLING:

• 3 large ripe but �rm pears, peeled, cored

and sliced (about 1 lb. 10 oz.)

• 1 1/2 cups fresh or frozen cranberries

• 1/2 cup dried cranberries

• 3/4 cup sugar

• 2 tablespoons cornstarch

• 1 teaspoon grated lemon zest

• 1/2 teaspoon ground ginger


• 1 tablespoon milk

• 1 tablespoon coarse sugar


PREPARATIONMake crust: Mix �our, sugar and salt with a fork. Cut in butter and shortening with a pastry blender or 2 knives.

Drizzle in 5 Tbsp. of ice water, stirring with a fork until dough just comes together. Divide dough into halves; shape each into a disk. Wrap in waxed paper; chill for at least 30 minutes.Preheat oven to 425°F; line a baking sheet with foil. On a lightly �oured surface, roll out one disk to a 12 1/2 inch round. Ease dough into a 9-inch pie plate and trim to edge; chill at least 30 minutes.

Make �lling: Stir together pears, fresh and dried cranber-ries, sugar, cornstarch, lemon zest, ginger and salt. Transfer

mixture to pie shell. On a lightly �oured surface, roll out remaining dough disk to a 13 1/2-inch round. Lay dough over

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Cranberry-Pear Pie

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�lling and trim edges, leaving a 1-inch overhang. Fold edge under bottom crust, press to seal and crimp. Brush top with milk and sprinkle with coarse sugar. Using a small sharp knife, cut four vents in top crust.

Place pie on lined baking sheet; bake for 10 minutes. Lower oven temperature to 350°F and continue to bake for about

55 minutes, until crust is golden brown. Let pie cool on a wire rack. Serve warm or at room temperature.

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PREPARATIONIn a food processor, pulse together �our and salt. Add butter

and pulse until butter is broken up into pieces no larger than peas.

Add shortening and pulse until mixture resembles course cornmeal,

with some pieces of butter still visible.

Sprinkle 1/3 cup iced water on top and pulse until dough just

comes together, adding more water if necessary, 1 Tbsp. at a time.

Turn out dough onto a lightly �oured surface and knead gently

to bring together. Divide dough in half and shape each piece into

a disk. Wrap in plastic and chill for at least 1 hour and up to 2 days.

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cover edges with strips of foil. Transfer crust to a wire rack. Sprinkle chocolate chips over hot crust and let stand for 5 minutes, until melted. Gently spread chocolate over bottom of crust. Refrigerate crust for 10 to 15 minutes.

In a bowl, whisk eggs, sugar, �our and vanilla

until smooth. Warm milk in a pan over medium heat until nearly simmering. Whisking

PREPARATIONPreheat oven to 350ºF. Mist a 9-inch pie plate with

cooking spray. Place 3 cups coconut in a bowl. In a pan, melt 5 Tbsp. butter. Stir butter into coconut until moistened. Press mixture into bottom and sides of pie plate. Bake until crust is deep golden brown, 25 to 30 minutes. Check often—if edges are browning before bottom,

constantly, slowly pour hot milk into egg mixture. Return milk mixture to pan. Cook over low heat, stirring constantly, until mixture begins to boil and thickens enough to coat back of a spoon, about 5 minutes. Remove from heat, stir in remaining 2 cups coconut and 2 Tbsp. butter; let stand 10 minutes, stirring occasionally. Pour custard into crust.

Cover with plastic wrap, pressing directly against surface of custard, and chill completely, about 1 1/2 hours.

Using an electric mixer, beat cream until stiff peaks

form. Spread whipped cream over custard, swirling decora-tively. Chill pie for 30 minutes. Sprinkle with toasted coconut before serving, if desired.

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INGREDIENTS • 5 cups sweetened �aked coconut • 7 tablespoons unsalted butter • 1/2 cup chocolate chips • 2 large eggs • 1/2 cup sugar • 1/4 cup all-purpose �our • 1/2 teaspoon vanilla extract • 2 cups whole milk • 3/4 cup heavy cream • Additional sweetened �aked coconut, toasted, optional

INGREDIENTS

• 2¼ cups all-purpose

�our • ½ tsp. salt

• 10 Tbsp. unsalted

butter, chilled, cut into

small pieces

• 6 Tbsp. vegetable

shortening, chilled,


Photo: Ryan Benyi; Styling: Lynn Miller

Double Coconut Cream PieCost per serving: 90¢

The layers of coconut and �uffy cream in this decadent pie conceal a secret ingredient: a thin layer of melted chocolate. That's a surprise everyone's sure to love!

BonusR�ipe

ALL YOU Classic Pie CrustPrep: 15 min. Chill: 1 hr.Yield: 1 double-crust 9-inch piecrust


TO BAKE BLIND*:Preheat oven to 400ºF. Roll out 1 dough disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Trim dough,

leaving a 1-inch overhang. Fold overhang under to form a double-thick edge; crimp edge decoratively. Line crust with

parchment and �ll with dried beans or pie weights. Bake for 20 minutes. Remove parchment and beans. Continue

baking, 5 minutes longer for a partially baked crust, 10 to 12 minutes longer for a fully baked crust.

*Baking blind is a cooking term that means fully baking the pie crust without the �lling.

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Holiday Pie Guide